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Whole Wheat Porridge With Currants And Almonds

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  Whole wheat 5 Cup (80 tbs)
  Water 1 Cup (16 tbs)
  Salt To Taste
  Sugar To Taste
  Cinnamon 1 Teaspoon
  Coarsely ground blanched almonds 1 Cup (16 tbs)
  Dried currants 1⁄2 Cup (8 tbs)

Place whole wheat in a large saucepan.
Cover with cold water and let stand overnight.
The next day, drain wheat.
Cover with fresh cold water.
Simmer about 4 hours, or until tender, stirring frequently to prevent scorching and adding water as needed.
Stock will become very thick.
Drain wheat stock into a saucepan.
Add salt, sugar,, and cinnamon to taste.
Stir in almonds, currants, and 1 cup of the boiled wheat, if desired.
Serve hot.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3633 Calories from Fat 391

% Daily Value*

Total Fat 45 g68.6%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 410.8 mg17.1%

Total Carbohydrates 741 g247%

Dietary Fiber 121.3 g485.3%

Sugars 42.5 g

Protein 119 g237.7%

Vitamin A 2.8% Vitamin C 4.7%

Calcium 39% Iron 243%

*Based on a 2000 Calorie diet

Whole Wheat Porridge With Currants And Almonds Recipe